Prep 5 mins
Cook 2 hrs
I got this recipe out of the Sunday papers coupon section. When I made this the pork was melt in your mouth tender. I cooked the pork loin in a reynolds cooking bag to keep it extra moist.
- 1 cup Karo light corn syrup or 1 cup dark corn syrup
- 1⁄3 cup brown sugar
- 1⁄4 cup brown mustard
- 3 -4 lbs pork loin
- In a small bowl combine Karo syrup, brown sugar and mustard.
- Cook pork loin according to package directions.
- Brush glaze on meat during the last 20 minutes of cooking.
Made for PAC Fall 2008. I think this was the best pork I have ever tasted!! I browned the tenderloin in a frying pan, put it into a baking dish with a small amount of water (about a 1/2 inch) covered it with foil and baked it in the oven at 350 for 40 min. Then I drained the water out, covered the pork with the glaze and cooked uncovered for another 25 min. It was tender and moist and the sauce was delicious. Thanks for the a great recipe :)